Directions:
Heat oven to 325 degrees. Coat doughnut pan with cooking
spray.
In large bowl, whisk flour, baking soda and salt. In a small bowl,
whisk sourdough, buttermilk, sugar, egg, melted butter and
vanilla extract until smooth. Add milk mixture to flour and whisk until smooth.
Spoon batter into a large plastic bag. Cut off a corner and squeeze batter into prepared donut pans, about 2/3 full.
Bake at 325 degrees for 13 minutes, until doughnuts spring back when
lightly pressed. Cool in pan on rack 3 minutes, then carefully
turn out onto rack to cool.

For Chocolate Sourdough Doughnuts: use 1 ¼ cups flour in place
of the 1 ¾ cups and add ½ cup unsweetened cocoa powder to recipe.
For White-frosted Doughnuts: 1 cup of confectioners’ sugar and
1 Tbsp milk. Stir until smooth. Dip cooled doughnuts into bowl.
Top with sprinkles or your choice of topping.
For Cinnamon-sugar Doughnuts: Dip still-warm vanilla doughnut
into melted butter than toss in ½ cup sugar and 2 Tbsp
cinnamon mix.
Makes about 8 doughnuts for each recipe